These yeast-raised buckwheat cakes have a sour tang that pairs well with homemade sausage. You can reserve some of the batter to start the next batch.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
175 Calories
Recipe Instructions
Step 1
Heat a lightly oiled griddle over medium heat.
Step 2
Combine buckwheat and all-purpose flours in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, one tablespoon at a time, if batter is too stiff.
Step 3
Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
Step 4
Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
Step 5
Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.
